Food processing plants currently refer to food processing plants, such as various semi-finished warehouses, cold rooms, packaging workshops, cooling workshops, etc. The air quality and microbes in these sites are the main causes of food contamination and a decline in the pass rate. At present, the cleaning work of these workshops is a must for food companies, especially for certain processing links, such as aseptic filling workshops, cold processing of cakes, and inner packaging of products without post-sterilization. The processing workshops, etc., must effectively control the microbial content of the air in the workshop.

According to the analysis of food experts, we can make relevant preventive measures according to the way of microbial contamination products.

1. Through the pollution of packaging materials, such as packaging bags, packaging bottles, bottle caps, etc. of packaging or canned foods, if the sterilization is not thorough, the residual mycelium will directly contaminate the food.

2. Secondary pollution of mold in the air, such as molds in the air, bacteria contained in the ground dust when people walk, airborne bacteria or bacteria blown out in fresh air ducts.

3, the operator's own secondary pollution, such as hand disinfection is not complete, unclean clothing contact food.

4. Cross-infection of equipment and containers, such as equipment and containers are not thoroughly cleaned and disinfected, not regularly cleaned according to the prescribed procedures, improper use of disinfectant or insufficient dosage.

1. First, keep the internal tools of the production workshop clean and hygienic, pay attention to strict sanitation cleaning and maintenance of some sanitary corners (one-time deep cleaning every half month): such as the back of the operating surface, ceiling, wall, cooling fan Sanitary cleaning, all the walls, ceilings, equipment, utensils, and surface of the surface should be rubbed twice with alcohol after cleaning. Pay special attention to cleaning the fins of the cooling fan and the air outlet of the air conditioner and the internal motor blades. This is an easy Neglected corners.

2, control the mold in the production workshop, first must control the temperature and humidity of the workshop, the temperature is below 24 degrees, the humidity is below 55%, because too high temperature and humidity will promote the growth of mold.

3. At the time of production, the NICOLER dynamic air disinfection equipment is used to disinfect the air. This equipment can disinfect the production workshop in the case of some people. In recent years, it has been widely used in the food industry and has been recognized by most well-known domestic enterprises. In addition, workers use ozone or ultraviolet light to disinfect the air after work, preventing the bacteria in the air from being added to the daytime, which is harmful to the product, because a bacteria can multiply hundreds or even millions of bacteria within 24 hours.

4, before and after the shift, use 75% alcohol spray on the inner wall of the workshop, fan, sewer, case, hand, apron sleeve, pre-cooling and Kumen, quick-freezer door, packing room, and tool disinfection room. Disinfection, 75% alcohol spray on fans, walls and sewers every 2 hours in the class to kill mold.

5, the staff's overalls, locker room, etc., must be kept clean and hygienic, regular cleaning and UV or ozone sterilization for more than 30 minutes to prevent artificial cross-contamination of mold (can not be sterilized in some cases).

6, to ensure the normal operation of the fan in the workshop, to ensure that the air inside the workshop can meet the required indicators, the degree of air conditioning ventilation directly affects the production of mold. If the workshop can ensure that air containing a lot of water is discharged from the workshop in time, the possibility of mold may be greatly reduced. According to the food expert Zhou legislation: If there are qualified manufacturers, it is recommended to install a dynamic sterilizer in the new return air duct to prevent the bacteria inside the pipeline wall, filter and air conditioner, and pose a health hazard to food safety.